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Sauces and Condiments

Dipping sauce

It's farmers market day in Santa Monica and I have tempura on my mind. The Japanese farmer carries most of my staples -- shishito peppers, burdock, kabocha squash and daikon radish, which I like to grate and put in the ... Read more

Serves 4
  • 1 cup bonito flakes
  • 1 cup water
  • 1/4 cup mirin
  • 1/4 cup light soy sauce ( usukuchi shoyu)

Step 1In a medium saucepan, combine the bonito flakes, water, mirin and light soy sauce and bring to a boil over high heat. Remove from the heat and strain the broth through a cheesecloth or paper towel-lined sieve into a bowl, discarding the bonito flakes. This makes about 1 cup sauce. The sauce can be made 1 day ahead and refrigerated; before serving the tempura, reheat the dipping sauce and divide it among 4 bowls.

Note: Bonito flakes, mirin and light soy sauce are available at Japanese groceries and in the ethnic sections of many grocery stores. Add one-half cup of grated daikon radish, if desired, to the sauce before serving.
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